Friday, 24 June 2011


100 gm semolina 

300 gm flour 

Oil for frying 

4 large black cardamom seeds 

1/2 kg sugar 

pinch of sodium bi-carbonate .

For the Syrup, in about 2 litres of water add a kg of sugar. Boil the two together and cool and leave aside. The Malpoa will be finally added to this mixture.

Mix together the flour and the semolina by adding enough water to make a thick batter and keep it aside for 5-6 hours, as the semolina has to melt.

Add the cardamom seeds, a pinch of salt and sugar and sodium bi carbonates and stir well.

Heat oil in a small pan. Deep-fry a spoonful of batter at a time into the mildly simmering oil.

The batter will spread to make malpoas.

Soak the malpoas in the syrup that has already been prepared. Cool it.

Remove from the syrup and serve.

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